These Apple Cider Braised Chicken Thighs are going to be your new favorite weeknight recipe. The juicy chicken is cooked in a savory but slightly sweet braising liquid with caramelized onions. The result is perfectly tender chicken that comes together in just one pan!
Why You’ll Love These Apple Cider Braised Chicken Thighs
- Flavorful – The combination of apple cider, aromatics, and caramelized onions infuses the chicken thighs with so much flavor while still keeping the recipe ingredients list pretty minimal.
- Juicy – These chicken thighs are incredibly juicy with a crisp skin that gives them the perfect texture. .
- Easy – Braising may sound complicated, but it’s actually a simple process and will make you feel like a five-star chef. This recipe couldn’t be easier to put together.
Watch How to Make this Recipe
Recipe Ingredients
Chicken: you’ll need 8 bone-in chicken thighs, or roughly 3 pounds of chicken, for this recipe.
Herbs and spices: you’ll need salt, pepper, red pepper flakes, a bay leaf, and fresh thyme.
Apple Cider Vinegar: you’ll use a bit of this to deglaze the pan and make sure the braising liquid is full of flavor.
Onion: caramelized yellow onions are give this chicken so much flavor.
Mustard: a little goes a long way. You’ll need whole grain dijon for this recipe.
Arrowroot Starch: helps thicken the braising liquid.
Apple Cider: go with an unfiltered apple cider for the best flavor.
Broth: I like to use low-sodium chicken broth for this recipe.
How to Make This Apple Cider Braised Chicken Thighs Recipe
Step One: Preheat your oven to 400 degrees, and season the chicken thighs liberally with kosher salt.
Step Two: Heat a large braising pan over medium-high heat, and add the olive oil once hot.
Step Three: Next, add the chicken, skin side down, and sear for 10 to 12 minutes or until the skin is golden brown and crisp. While the chicken thighs are browning, season the other side with salt, pepper, and red pepper flakes. Remove the chicken from the pan.
Step Four: Remove all but 1 tablespoon of oil from the pan, and reduce the heat to low. Next, add apple cider to deglaze the pan, scraping up any brown bits from the bottom.
Step Five: Bring the heat back up to medium, and add the sliced onions. Stir, cover the pan, and let the onions cook for 15 to 20 minutes, stirring every 5 minutes or so until the onions are golden brown.
Step Six: Once the onions are caramelized, add the Dijon mustard, garlic, and arrowroot starch. Continue to cook for another minute.
Step Seven: Next, stir in the apple cider, chicken stock, and herbs. Bring the braising liquid to a simmer, and adjust to taste.
Step Eight: Add the chicken thighs back to the pan skin side up, nestling them in the onions and braising liquid.
Step Nine: Transfer the pan to the oven, and continue to cook uncovered for 30 minutes or until the chicken is tender and cooked through. If the chicken begins to brown too quickly, cover the braising pan with a lid, or tent it with foil, and continue to bake.
Step Ten: Remove the pan from the oven, and garnish your chicken with fresh thyme before serving.
Ways to Serve
I love to serve my braised chicken thighs over mashed potatoes or rice to soak up all the gravy! Then, I often add extra sides like:
- Roasted Asparagus
- Sheet Pan Harvest Roasted Vegetables
- Roasted Butternut Squash
- Brussels Sprouts Au Gratin
How to Store
Store leftover apple cider braised chicken thighs in an airtight container in the fridge for 4 to 5 days.
Freeze the chicken for up to 3 months, and thaw it in the fridge overnight, before reheating, when you’re ready to serve.
More Delicious Chicken Recipes
- The Best Juicy Pan Seared Chicken Breast
- Crispy Honey Garlic Chicken
- Sheet Pan Harissa Chicken Thighs and Veggies
- The Best Whole Roasted Chicken
- Easy Shredded Buffalo Chicken
- French Onion Chicken
I hope you give this Apple Cider Braised Chicken Thighs Recipe a try! It’s flavorful, juicy, and easy to make. If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
Print
Apple Cider Braised Chicken Thighs
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
- Category: Dinner
- Method: Braising
- Cuisine: American
- Diet: Gluten Free
Description
These Apple Cider Braised Chicken Thighs are going to be your new favorite weeknight recipe. The juicy chicken is cooked in a savory but slightly sweet braising liquid with caramelized onions. The result is perfectly tender chicken that comes together in just one pan!
Ingredients
- 1 tablespoon olive oil
- 8 bone-in chicken thighs (around 3 pounds)
- kosher salt and pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup apple cider vinegar
- 3 yellow onions, sliced 1/4 inch thick
- 1 tablespoon whole grain dijon mustard
- 4 cloves garlic, finely minced
- 1 1/2 tablespoons arrowroot starch
- 1 cup apple cider
- 1/2 cup low-sodium chicken broth
- 1 dried bay leaf
- 2 tablespoons fresh thyme, plus more serving
Instructions
- Preheat oven to 400 degrees and season the chicken thighs liberally with kosher salt.
- Heat a large braising pan over medium-high heat. Once hot, add the olive oil.
- Next, add the chicken thighs, skin side down. Sear for 10-12 minutes until the skin is golden brown and crisp. While the chicken thighs are browning, season the other side with salt, pepper, and red pepper flakes. After searing, remove the chicken thighs from the pan.
- Remove all but 1 tablespoon of the oil from the pan and lower the heat to low. Next, apple cider vinegar to deglaze the pan. Use a wooden spoon to scrap up any brown bits.
- Bring the heat back up to medium heat and add the sliced onions to the pan and stir. Cover the pan and let the onions cook for 15-20 minutes, stirring every 5 minutes or so until the onions are golden brown.
- Once the onions are caramelized add the dijon mustard, garlic, and arrowroot starch and cook for another minute.
- Next, stir in the apple cider, chicken stock, dried bay leaf, and thyme. Bring the braising liquid to a simmer and then taste. Adjust the level of salt and pepper as needed.
- Add the chicken thighs back to the pan, skin side up, nestling them in the onions and braising liquid.
- Transfer the pan to the oven and let cook, uncovered, for 30 minutes at 400 degrees until the chicken is tender and fully cooked through. If the chicken begins to brown too much, cover the braising pan with a lid or tent it with foil.
- Remove from the oven and garnish with fresh thyme before serving over mashed potatoes or rice to soak up the gravy.
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat
